Monday, August 17, 2015

Jaj Istenem!




For those of you who'd like to make my Goulash and Nokedli, this is the recipe I posted a few years back. x
Tuesday is fast approaching …and there will be one extra person by my side this week…he is small, funny, super fast and extremely cheeky. Last week my kids were lucky enough to have their super energetic great, great Aunty Marika and her other half Michael up in Sydney on Grandparent duty (they have way more energy than Max and I put together and way more patience). They were, and are, incredible and they will be missed this week. 
Wilco spent last Monday and Tuesday with them (whilst I was busy at the school tuckshop). I didn’t have to worry about him for a second (which was so nice and a rare treat for us). He was in good hands and I’m not sure who had more fun, them or him? Aunty Marika is brilliant at looking after the small people in my family, I couldn’t have got through last week without you two. Hurry back we could get used to having you around!
It’s always eventful when they are in town, Michael is always calm and patient, Aunty Marika is another story….she is one of a kind in the nicest possible way and we have almost got her down to fine art, making sure everything runs smoothly….
I don't remember allowing Mr wippy in my house?!
These are the things we’ve learnt over the years about keeping the peace whilst Aunty Marika is in town - after all she is a critic (that’s putting mildly) and her comments need to be taken with a grain of salt, which trust me can be hard sometimes!

Don’t let her into the house unless it’s spotless or you’ll send her into a frenzy and if by some strange reason our house is spotless, don’t let her invite any of her friends over - think Seinfeld (only people with Jewish/Hungarian grandparents will understand what I’m talking about here). Never take her anywhere that plays anything but classical music and never believe her when she says she wants to eat something different, only feed her Hungarian food. All in all she is gold in every way, she just likes things a certain way – her way!

      So this last visit, instead of following my instinct and making goulash, I made  risotto…….doo!doo!…..big mistake!
Here is my Goulash, adapted from all the tips Aunty Marika and Michael gave me over their visit: (Really the way I’ve always made it)
                                                           You’ll need:

                                                              Butter

                                                     1 ½ large onion

1kg grass fed and finished chuck steak cubed
2 tablespoons of sweet paprika
½ -1 teaspoon of hot paprika
1/2 teaspoon of caraway seeds
1-2 cups of Love and Bones beef broth
3 tomatoes – skin and seeds removed and chopped
1 small red capsicum sliced – seeds removed
1 green capsicum sliced - seeds removed
 To make;
Prep all your ingredients
Pre-heat your oven to 180c
Warm your pot on the stove, add a little butter and brown your onions
Once browned add you paprika and stir with the onions
Then add your meat and stir until all the meat is browned
Add your beef broth and tomato
Put the lid on your pot and pop in the oven – turning the heat down to 140c
After 2hours pop in the capsicum – stir well
Cook for a further hour or until the meat is melting but not dry
Then serve with nokedli (spaetzle) with finely chopped parsley and a big dollop of sour cream.
Aunty Marika and Micheal you both would have loved it! I’m pretty sure dad would have loved it too! (Yes, my dad also has his own version - equally as good)

Any leftovers could be frozen for future dinners or made into pies – which I did.
When my girls were little, at fox studio’s there was a Russian couple who made a mean goulash pie, mine were equally as delish, the only thing I would change is a dollop of sour cream just before I put the lid on – I forgot, so I added it later.

Love and Bones Beef Broth is available for purchase here or our delicious Goulash Broth based soup.
©Michelle Schoeps 2013
All recipes and photos are the property of Michelle Schoeps

Tuesday, March 10, 2015

School Canteen's - Join the movement to make them healthier!

Jemima in year 6

It's been a long time since I did the last Tasty Tuesday's Tuckshop and even longer since the last O'Yum lunch (which was the very first Tuckshop experiment at Glenmore Rd Public School when Jemima was in year 2 or maybe 3?).

 O'Yum Lunch where all kids ate the same and if they tried to eat/finish their salad and returned their bamboo plates for using the following week they got a homemade fruit icy pole.
it took a team of very organised mums all I did was cook!

My Goal then and now was to let these kids have one exceptional meal a day. Organic, pesticide free, high in good fats, nutritious and 100% homemade.
It was a major success and now I see there is a movement in overhauling school canteens around the country. Get onboard and help our kids have better food choices in their canteens.
Back in 2011...
The kids at our school have proven that they all have great taste in food!
Our Tuckshop's a huge success! Everything has run super smoothly for the last 2 weeks, thanks to some super organised mums.

The food is delicious, thanks to my right hand man (lady) Daniella who once again made the delish pasta. Kaye for juicing those 15 kilos of apples and then pouring over 200 icy poles - Legend! And Saskia for helping me make the last sausage rolls. It was way more fun having someone to chat with, while working in my kitchen.
My Bone Broth for the whole school
Anyway as promised, photos...
I was lucky enough to have bribed a friend to come and take some photo’s (thanks Renee), his payment being a brownie and smoothie – not sure who got the better deal?!

Bulk Beetroot pureed for our gluten free, refined sugar free brownies.
 Also it’s not like me to beat around the bush, so I’m going to lay it on the line… Our tuckshop needs a cooker! (stole that word from Kaye) the one we have at school sucks, big time! I’ve been doing all the cooking from home in my crappy oven – basically the one at school doesn’t work and if we want this tuckshop to continue, we are going to need a new (or pre loved) gas cooker. So if anyone has one hiding in their garage or better still they can get a deal somewhere (we have very limited funding at school for this kind of thing), can you contact me???

freshly popped corn with butter and himalayan salt

Smoothies made with whole yogurt, whole unhomoginised full fat milk and frozen organic berries, sweetened with a little honey






Bone Broth and iggy's were a hit!


Homemade sausage rolls full of veggies and organic mince made by me 


©Michelle Schoeps 2015
All photos taken by Michelle Schoeps

Sunday, February 15, 2015

Chocolate Cake - The naughty but healthy kind!



At least once a week I bake something for my kids, either for school lunches or an after school treat. 
I'm no good at following instructions or recipes, so over the years I've taught myself how to wing it when it comes to all areas of cooking, even baking! 
95 out of 100 times whatever I make is a winner and even if its not perfect some greedy person in our house will eat it anyway.
This recipe is gluten free and refined sugar free which pretty much makes it perfect.
So here goes Chocolate heaven…..

 Ingredients list:

125g Salted Butter 
1/4cup to 1/2cup of Best quality Maple syrup (depending on how sweet you like it)
1 teaspoon of Vanilla extract (Nielsen-Massey) or Ovvio vanilla powder
3 Eggs - large ones only from free roaming hens
1/4 cup of any milk - Almond, Coconut, Raw cows
1 cup of rice flour (i use demeter farm mill organic white rice flour)
1 teaspoon of good quality baking powder
1 teaspoon of Cinnamon powder 
1/4 cup of raw cacao powder (I use loving earth)
a good pinch of salt
1 block of Loving Earth salted caramel chocolate - chopped up
1/2 block of 70% or above best quality dark chocolate 



Make the cake:

Pre-heat oven to 170c (fan forced)
Line a cake tin with baking paper - I used a shallow wide loaf tin but any tin on the smaller side will work.
Beat butter and maple together till silky and fluffy like my picture.
Add vanilla - keep beating, either with hand beaters, a whisk or a kitchen aid (I used the latter)


 Make and egg face - that's a must for all cake making!


Then mix the eggs and the milk together, turn off the mixer for a second and add mixture to it. Slowly turn it on and mix till its combined and looking very curdled (a bit like my pic below) don't panic this is all going to come good - promise!



In a separate bowl sift flour, baking powder, cinnamon, cacao and salt
Turn off the kitchen aid and with a wooden spoon mix the dry into the curdled and mix well until it resembles cake batter (like my pic)


Add chopped Chocolate and mix again then transfer to your prepared cake tin.


Bake for 25 mins in your pre-heated 170c fan forced oven. Cool for 10 mins, then eat warm with thick raw cream or yoghurt or ice cream or frozen berries or simply with a cup of tea. 
Perfect for school lunches.
*Loving earth Salted Caramel chocolate contains nuts for those with allergies


©Michelle Schoeps 2015
All recipes and photos by Michelle Schoeps